Korean rice cake skewer 떡꼬치 #koreanfood #korea

Rice cake skewers A typical street food you'll find all over Korea Deep fry fresh rice cakes Not frozen rice cakes In a deep fryer 1 min, in a shallow pan 1 min/side on medium heat When deep frying rice cakes be careful If you deep fry them for too long, on a high heat, or if they're frozen, the outside of the ricecake explodes splashing hot oil everywhere After frying, skewer Yangnyum sauce: (can be used on ricecake and fried chicken) the numbers are ratio You can use tbsp, cup, etc Boil medium heat for 15-20 min, remove cinnamon stick, and cool down Sauce thins when it's hot and thickens when it's cool Corn syrup 4 Soy sauce 2 White sugar 2 MSG 1/4 Finely diced garlic 1 Finely diced ginger 1/4 Korean red pepper flakes 1/2 Gochujang 1/2 Cooking caramel (molasses water), a tiny bit Ketchup 1 Mirim 2 Water 2 Cinnamon stick, small